This low-carb Bacon Cheddar Breakfast Casserole is super tasty and quick to put together, so it makes a great addition to your family breakfast or brunch spread.
Breakfast doesn’t have to be full of carbs. While we still enjoy making low-carb pancakes, the rest of the family doesn’t always love these versions because they aren’t the “real thing”. This breakfast casserole solves those breakfast squabbles.
Using just egg, broccoli, cheddar, bacon and a few spices, this keto breakfast suits everyone. It’s easy and quick to make and is great as leftovers for the rest of the week.
If you don’t like broccoli, substitute it with spinach. If you don’t like bacon, substitute it with ham or sausage. It’s very versatile.
Breakfast Casserole Ingredients
Breakfast casseroles can be made with just about any ingredients you wish, but we find that the bacon, cheddar and broccoli version is a favorite. It’s healthy, light and delicious.
This casserole is made with:
- Bacon – Use a low-sodium bacon to cut down on salt.
- Cheddar – I like to shred my own cheddar to avoid the anti-caking agent they put on store-bought shredded cheese.
- Broccoli – I buy a bag of pre-cut broccoli florets to make this even easier.
- Eggs – Always use cage-free, free-range eggs.
- Spices and seasonings – You can mix and match the seasonings you like to use on your eggs.
If you want to mix it up, you can substitute – or just add – sliced or cubed ham or sausage, or make it vegetarian by adding in extra veggies, like cubed squash, onions, bell peppers, or spinach. We also like to add mushrooms and cubed potatoes, once in a while.
How to Make Breakfast Casserole
Since the broccoli won’t have enough time to cook from raw in this casserole, you do need to cook it slightly before adding it to the casserole dish. Just 2-3 minutes in the pan with some water will steam it quickly, so it gets cooked through.
You will also need to cook and crumble the bacon before adding it to the casserole. The bacon won’t cook properly if added to the casserole raw.
Once those elements are cooked, you can add them to a casserole dish. Scramble up the eggs with a little bit of heavy cream and the seasonings, then pour that mixture over the ingredients that are already in the dish.
It takes about 15-20 minutes to thoroughly cook the eggs. You can tell they’re done when the top starts to feel springy to the touch in the center. You can also give the dish a small shake. If the eggs jiggle in the middle, they need a few more minutes.
Be sure to reserve a small amount of the bacon bits and shredded cheddar to put on top of the casserole as garnish before serving. You can also add a bit of fresh parsley or cilantro to the top to dress it up, if you want.
Tips For The Best Breakfast Casserole
- Start with fresh, high-quality ingredients. This will significantly impact the overall flavor and texture of your casserole.
- If you’re using fresh broccoli, you’ll need to wash and chop it before adding it to your recipe. Trim any tough stems and separate the florets into bite-sized pieces.
- Customize the casserole to suit your tastes. Add your favorite vegetables, cheeses, and spices to make it uniquely yours.
- Don’t forget to season the egg mixture. A pinch of salt and pepper can make a big difference in flavor.
- Choose cheeses that melt well, like cheddar, mozzarella, or Swiss. These add creaminess and flavor to the casserole.
- Covering the casserole with foil for part of the baking time can help prevent the top from over-browning while the center cooks through.
- Allow the casserole to rest for a few minutes after taking it out of the oven. This helps it set and makes it easier to slice and serve.
Reheating and Freezing
This Bacon, Cheddar and Broccoli Casserole can be made in advance and reheated in the oven. I don’t recommend reheating it in the microwave, because eggs have a tendency to get rubbery and/or blow up in the microwave. When ready to reheat, just put it in the oven for 10 minutes on 350 degrees.
You can also freeze the casserole to use at a later date. The same reheating rules apply, though you’d have to cook it in the oven for 20 minutes on 350 degrees, from frozen.
Frequently Asked Questions
What is a breakfast casserole made of?
This breakfast casserole is often made with eggs, bacon/sausage/ham, cheese, and and seasonings. Keep in mind that there are numerous variations of breakfast casseroles, and you can get creative with the ingredients to suit your tastes.
Why is my breakfast casserole soggy?
A breakfast casserole can turn out soggy if you add too much liquid to the mixture or if the ingredients are undercooked. If you use too few eggs, the casserole may not set properly, resulting in a soggy consistency. Overmixing the egg mixture can incorporate too much air, leading to a less dense and potentially soggy casserole. If you take it out too early, the center may still be undercooked, resulting in a soggy texture.
Can I use fresh frozen broccoli instead of fresh?
Yes, you can definitely use frozen broccoli instead of fresh for this breakfast casserole. You’ll want to thaw the broccoli before adding it so you don’t introduce too much liquid to the casserole.
Does the broccoli have to be cooked before adding it to the casserole?
We recommend cooking the broccoli before it is added. Since the broccoli won’t have enough time to cook from raw in this casserole, you do need to cook it slightly before adding it to the casserole dish. Just 2-3 minutes in the pan with some water will steam it quickly, so it gets cooked through. Make sure to drain the broccoli well so you don’t add excess moisture to your casserole.
Do I have to add bacon?
Absolutely not. That is the great thing about this casserole. Add the ingredients that your family likes. Don’t like bacon? Add ham or sausage to the mix or leave the meat out all together and make it vegetarian.
What to Serve With It
This casserole is very filling as is. But, if you are serving it for brunch try including these low-carb berry smoothies, quick keto English muffins and keto coconut flour pancakes to the menu. You can never go wrong with blueberry or pumpkin muffins. Smoked salmon is a favorite for brunch, why not try this breakfast item.
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Bacon Cheddar Broccoli Breakfast Casserole
- Non-stick cooking spray
- 2 tablespoons extra virgin olive oil
- 3 cups broccoli florets
- 3 tablespoons water
- 1 cup cheddar cheese shredded
- 6 slices thick-cut bacon cooked and crumbled
- 4 large eggs
- 1/2 cup heavy cream
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley for garnish
- Pre-heat oven to 350°F and spray an 8” x 8” casserole dish with non-stick cooking spray. Set aside.
- Heat the olive oil in a large non-stick sauté pan over medium heat. Add the broccoli and water and cook for 2-3 minutes, just until the broccoli softens slightly and turns bright green.
- Remove from heat and transfer broccoli to prepared casserole dish and spread out evenly. Top with shredded cheese and crumbled bacon and side aside.
- Whisk the eggs with the heavy cream, onion powder, garlic powder, thyme, and oregano. Season with salt and black pepper, as desired. Pour the egg mixture over the broccoli, cheddar, and bacon and bake for 15-20 minutes, or until the casserole is set and lightly golden brown on top.
- Remove from oven. Sprinkle with fresh parsley and serve.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Laura is dedicated to a low-carb lifestyle after losing 52 pounds on the keto diet. As many of us do, she struggles with her weight and has found that one of the only diet lifestyles that allows her to maintain a healthy weight is a low-carb diet. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.